Description

Mary Berry’s Honeycomb Rocky Road is a no-bake chocolate bar filled with chunks of honeycomb, marshmallows, and crushed biscuits. The mixture is simply stirred together, set in the fridge, and sliced into bars. It’s sweet, crunchy, and chewy, making it a wonderfully decadent dessert or snack.

Ingredients

For the Rocky Road:

Dark chocolate (300g, roughly chopped): The base for the rocky road, providing a rich flavor.
Butter (125g, unsalted): Adds smoothness and helps set the chocolate.
Golden syrup (3 tbsp): Sweetens the chocolate mixture and adds chewiness.
Digestive biscuits (150g, roughly crushed): Adds crunch and texture.
Mini marshmallows (75g): Adds a soft, chewy element.
Honeycomb pieces (100g, broken into chunks): Provides the classic honeycomb crunch and sweetness.

Optional Add-Ins:

Chopped nuts (e.g., almonds, hazelnuts): For extra crunch.
Dried cranberries or raisins: Adds a hint of tartness.
White chocolate drizzle: For decoration on top.

Instructions

Step 1: Prepare the Baking Tin

Grease and line an 8×8-inch square baking tin with parchment paper, leaving a bit of overhang for easy removal.

Step 2: Melt the Chocolate, Butter, and Golden Syrup

In a small saucepan over low heat, melt the dark chocolate, butter, and golden syrup together, stirring occasionally until smooth and fully combined.
Remove from heat and allow the mixture to cool slightly.

Step 3: Add the Rocky Road Ingredients

In a large mixing bowl, combine the crushed digestive biscuits, mini marshmallows, and honeycomb pieces.
Pour the melted chocolate mixture over the dry ingredients, then gently fold everything together with a spatula until evenly coated.

Step 4: Press into the Tin

Pour the mixture into the prepared baking tin, pressing it down gently with the spatula to ensure an even layer.

Step 5: Chill the Rocky Road

Place the tin in the refrigerator for 2 hours, or until the rocky road is firm and fully set.

Step 6: Slice and Serve

Once set, lift the rocky road out of the tin using the parchment paper overhang.
Slice into bars or squares and serve. Store any leftovers in an airtight container in the fridge.